Sticky Maramlade Tofu

Method:

Remove as much moisture from the tofu as possible using a tofu press. Alternatively, wrap the tofu block in paper towels and place on a plate. Place another plate on top of the block and add a couple of books or a pan to weight it down. Press for at least 1 hour.

Slice through the tofu lengthways to create three thin blocks of tofu, then chop each slice into even triangles.

Spread out the flour on a clean work surface and lightly toss each piece of tofu in the flour to coat.

Heat the oil in a large frying pan.

Once the oil is hot, use tongs to add the tofu to the pan and cook for 5 minutes until golden, then turn the tofu over and cook for another 5 minutes, or until the outer is crisp and golden.

In the meantime, whisk together the marmalade, chilli flakes and 1 tablespoon of cold water in a bowl.

Pour the glaze into the pan, coating the tofu evenly.

Remove from the heat and scatter with the coriander and sea salt.